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Cooking Chicken and Turkey

Posted By: Cookies Sauces & Seasonings / March 02, 2010 / Category: Cooking Tips

If you don’t care for poultry skin, remove it before cooking or buy skinless pieces. However, the skin adds flavor and keeps the surface of the chicken from drying out during cooking. You can remove the skin after cooking if you’re concerned about the fat it contains.

When grilling skinless chicken pieces, prevent sticking by spraying the cold rack with nonstick cooking spray or brushing lightly with cooking oil. Do this before grilling fish steaks and fillets, too.

Cook a turkey on the grill once and you’ll never do it any other way, fans say. For best results, choose a turkey that weighs less than 16 pounds; larger birds are too big for some grills and may be difficult to remove from the grill. Only grill unstuffed turkeys because they cook more evenly than stuffed birds.